Creamy Spaghetti Aglio e Olio
An innovative technique for Spaghetti Aglio e Olio where garlic is boiled and emulsified with olive oil, water, and parsley into a velvety cream. This eliminates the risk of burnt garlic while creating an extraordinarily creamy, delicately flavored pasta.
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🍳 Cooking Flow
Boil degermed garlic cloves in salted water for 6 minutes, remove, then cook spaghetti in the same water. → Blend the boiled garlic with equal parts olive oil, water, and fresh parsley into a smooth cream. → Warm olive oil and chili flakes in a pan, add cooked pasta and a splash of pasta water. → Pour in the garlic emulsion, toss vigorously until creamy, finish with fresh parsley, and serve.
Cooking Steps
Brief Cooking Order
Boil degermed garlic cloves in salted water for 6 minutes, remove, then cook spaghetti in the same water. → Blend the boiled garlic with equal parts olive oil, water, and fresh parsley into a smooth cream. → Warm olive oil and chili flakes in a pan, add cooked pasta and a splash of pasta water. → Pour in the garlic emulsion, toss vigorously until creamy, finish with fresh parsley, and serve.
Introduction
An innovative technique for Spaghetti Aglio e Olio where garlic is boiled and emulsified with olive oil, water, and parsley into a velvety cream. This eliminates the risk of burnt garlic while creating an extraordinarily creamy, delicately flavored pasta.
Step 1
Halve 6 cloves of garlic and remove the inner germ. Add them to a pot of boiling salted water and boil for 6 minutes.
Step 2
Remove the boiled garlic with a slotted spoon onto a plate to cool. Drop the spaghetti into the same boiling salted water to cook.
Step 3
Place the cooled boiled garlic into a small blender. Add equal parts extra virgin olive oil and water, along with a pinch of chopped parsley. Blend until thoroughly emulsified into a smooth, light green cream.
Step 4
In a sauté pan over medium heat, warm a small drizzle of olive oil with peperoncino flakes.
Step 5
Transfer the al dente spaghetti directly into the pan along with a ladle of starchy pasta water. Let the pasta cook briefly in the water.
Ingredients List
Important Notes
Removing the green germ from the garlic reduces bitterness and sharp pungency.
Boiling the garlic softens its harsh bite and makes it easy to emulsify into a silky sauce without burning.
Using the same salted water for both garlic and pasta saves time and infuses flavor.
Tossing the pasta with the emulsion and starchy cooking water creates a naturally creamy texture without dairy.
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